Remove the skin and seed of the mango, discard it. The mango slices chop it into small pieces and keep it aside.

Microwave the grated carrot for 30 seconds keep it aside.

Roast the peanuts until the oil is coming out slightly and keep it aside.

Assemble the salad, preferably before serving.

Add the chopped mango to a serving bowl. Add all of the ingredients one by one, cucumber, carrot, peas, peanuts, green chilies, cilantro leaves, mint leaves, salt and lemon juice. Mix them all and serve.

Preparation: Chop the raw papaya into small pieces. Cook it in the microwave for 30 seconds, remove, stir the contents and again cook it in the microwave for another 30 seconds.
Depending on the ripeness of the papaya increase or decrease the cooking time.

Next, roast the cumin powder until it darkens and keep it aside. Roast the peanuts until it starts to turn brown and keep it aside.

Assembling the salad:

Transfer the papaya to a larger bowl, add the chopped tomato and cucumber to the papaya and mix. Next add the green chili and roasted cumin powder and mix. Add the peanuts, salt, cilantro leaves and lemon juice and mix.

It is prefered to prepare the ingredients ahead of time and mix to prepare the salad before serving.

Preparation: Roast the chana dal in a few drops of oil until it is light brown.
Turn the heat off and let it cool. When the chana dal is cool grind it with the grated coconut and water. After it is ground remove it from the blender jar and pour it on to a serving dish for seasoning.

To season: Heat a pan on medium heat with 1 teaspoon of til oil. To it add the mustard seeds and whole red chilies and wait for the mustard seeds to pop. When the mustard seeds pop add it to the ground chutney. Next, add salt and the tamarind concentrate mix and serve.

This is my mother's recipe. She is used to make it when she needed to make coconut chutney in a hurry. I am posting this in her memory for mother's day.
She was a beautiful and special mother.